200 gr. chocolate 60% or 70%
400 ml whole milk
150 ml fresh cream 35%
40 gr. flour
1 pinch salt
60 gr. sugar
Preheat the oven to 160ºC.
Butter and flour the 22 cm spring form very well and or butter and put non-stick paper on the form.
Cut the chocolate into pieces.
Put the milk, the fresh cream and the cut chocolate in a casserole on medium heat. Mix the ingredients until they melt. Be careful not to boil them.
Put the eggs, the flour, the sugar, the vanilla and the salt in a bowl. With a whisk, mix them well and add them to chocolate milk in the casserole.
Put the cake mixture into the prepared form. Bake in a well preheated oven at 160 degrees, on the middle grill, for 30΄.
Let the cake cool and comes to room temperature. When the cake comes out of the oven, it loses a little of its volume, like soufflés.
Put it in the fridge to freeze for an hour.
Carefully unmould the cake, and place it on a plate.
The fridge cake is always served iced, with ice cream or whipped cream and fruit.
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